Gingerbread

This is a mildly spicy cake which is very tender. When it is fresh out of the oven, it is frankly quite tempting to me to wolf down piece after piece. If you can resist this temptation, however, this cake keeps well at room temperature for about three to four days.

Ingredients

480g all-purpose flour

3 tsp ground ginger

1 1/2 tsp Dutch-processed cocoa

1 1/2 tsp ground cinnamon

3/4 tsp ground cloves

3/4 tsp freshly grated nutmeg

3/4 tsp ground allspice

3/4 tsp baking soda

3/4 tsp salt

168g unsalted butter, melted and cool to room temperature

280 mL molasses

225g granulated sugar

1 1/2 large egg, beaten

187 mL sour cream

187 mL milk

Method

Preheat oven to 350F. Line a 9x13 pan with parchment paper.

In a medium mixing bowl, combine all the dry ingredients including flour, cocoa, spices, salt, and baking soda. Stir to mix well.

Comments

Gingerbread

This is a mildly spicy cake which is very tender. When it is fresh out of the oven, it is frankly quite tempting to me to wolf down piece after piece. If you can resist this temptation, however, this cake keeps well at room temperature for about three to four days.

Ingredients

480g all-purpose flour

3 tsp ground ginger

1 1/2 tsp Dutch-processed cocoa

1 1/2 tsp ground cinnamon

3/4 tsp ground cloves

3/4 tsp freshly grated nutmeg

3/4 tsp ground allspice

3/4 tsp baking soda

3/4 tsp salt

168g unsalted butter, melted and cool to room temperature

280 mL molasses

225g granulated sugar

1 1/2 large egg, beaten

187 mL sour cream

187 mL milk

Method

Preheat oven to 350F. Line a 9x13 pan with parchment paper.

In a medium mixing bowl, combine all the dry ingredients including flour, cocoa, spices, salt, and baking soda. Stir to mix well.